HOMEMADE MANGO-AGAVE GRANOLA WITH GREEK YOGURT
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Line a 1/2-sheet pan with parchment paper or silpat. Mix together the oil, agave syrup, honey, cinnamon, brown sugar, and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, wheat germ, flax seed, and salt in a large bowl. Add the wet mixture to the dry mixture and stir well to combine making sure everything is evenly coated. Spread the mixture evenly onto the prepared sheet pan and bake in the oven, stirring occasionally, until golden brown and crisp, about 25 to 30 minutes. Remove from the oven and let cool slightly. While still warm, break into clumps. Add the dried fruit after it has cooled. Serve the yogurt in bowls and top with some of the granola and a drizzle of honey. Store the leftover granola in an airtight container in a cool place.
GREEK YOGURT WITH HONEY, FRUIT AND GRANOLA
This is one of my favorite breakfasts. If you haven't tried Greek style yogurt, it is thick and creamy even the non-fat tastes rich. Paired with granola, honey and a handful of fruit, it's a perfect start for your day!
Provided by CaliforniaJan
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Top yogurt with honey and granola, sprinkle berries on top.
GREEK YOGURT BOWLS WITH GRANOLA
Breakfast, brunch, or post-workout, these Greek yogurt bowls with homemade granola will satisfy your hunger and sweet tooth without busting your diet. I like to serve these over roasted sweet potatoes.
Provided by Buckwheat Queen
Categories Desserts Specialty Dessert Recipes
Time 1h25m
Yield 20
Number Of Ingredients 22
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 rimmed baking sheets with parchment paper.
- Combine walnuts and honey in a jar, cover, and set aside.
- Combine oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, cinnamon, nutmeg, allspice, and ginger in a bowl; toss until completely mixed.
- Stir together olive oil, coconut sugar, and brown rice syrup in a small saucepan over low heat until combined. Cook until heated through, about 5 minutes. Remove from the heat and stir in vanilla extract. Pour over the dry mixture and mix until evenly combined; spread over the prepared baking sheets.
- Bake in the preheated oven for 25 minutes. Stir, rotate baking sheets, and bake for another 15 minutes. Stir, rotate again, and bake until golden brown, about 15 more minutes. Sprinkle coconut, flax seeds, and raisins over the granola and toss to mix. Turn the oven off, but leave trays inside and prop the oven door open with a wooden spoon for 10 minutes. Remove from the oven and allow to cool.
- Place 1/2 cup yogurt in a deep single-serve bowl. Top with a scant 1/3 cup granola, 1/4 cup raspberries, and 1/8 cup walnut-honey mix. Repeat to assemble remaining bowls.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 52.7 g, Fat 19.8 g, Fiber 7 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 51.2 mg, Sugar 28.2 g
MANGO CAKE WITH OLIVE OIL AND GREEK YOGURT
This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It's great for using overripe mango or even mango that isn't as sweet as you had hoped.
Provided by Diana Moutsopoulos
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 59.1 g, Cholesterol 42.5 mg, Fat 15.1 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 316.7 mg, Sugar 34 g
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